Picked up a nice cured, but uncooked 11+lb. ham at Wally World this AM. Can't smoke my pastrami until tomorrow or Saturday, so I was having smoking withdrawals. So I trimmed the ham, put a rub/glaze on it and put her in the WSM. Got it at 215, plan on taking the ham to 148. Using hickory, oak, & pecan chunks. I put the ham on the bottom rack in a pan & put some of the fat I trimmed off on the top rack so it would self baste the ham. No need to open up the smoker, unless I put a pan of beans on this afternoon. Here's a couple of pics.
Out of the package.
Trimmed her up.
Here's the ingredients for the rub/glaze. I didn't really measure anything, just mixed it up till it tasted good. The consistency is about like creamy peanut butter.
Cross hatched the fat & rubbed her down.
Got the WSM ready, I'll put about 7 or 8 lit briquettes on top to get it started.
Her she is on the bottom rack.
Here's the fat trimmings on the top rack. Never did this before, curious to see how it works. Sure beats mopping or spritzing if it works!
Stay tuned will update later today.